Russian cuisine on how to prepare soup rassolnik

Although to date, soup rassolnik enjoys little popularity, because not everyone likes a liquid soup with sour taste, it is still a useful product that promotes the normal functioning of the digestive tract, as well as the enrichment of the body with vitamins and trace elements. In addition, rassolnik is considered a dietary food, as it contains a small number of calories and is great for people who are overweight.

In addition, the soup rassolnik contains fiber, due to which the level of cholesterol in the blood decreases and toxins are released; As well as lezin, which increases immunity, and many other components that strengthen the human body.

Rassolnik is the first dish, which is prepared on the basis of sour cucumbers. In our kitchen, this dish came in the XIX century, already since that time, rice and potatoes, carrots, sour cucumbers, cucumbers, greens and spices have entered the soup recipe. When preparing this dish, only beef kidneys or giblets are used, if the kidneys are missing for any reason, they can be replaced with beef or other meat. Depending on the meat used, various cereals are placed in the soup. This can be as perlovka, and buckwheat, barley or rice cereals. The brine itself is rarely added to the soup (only to give it an acute taste), usually when cooking sour cucumbers are used. During cooking, sour cucumbers are cleansed of skin and seeds, cut into strips and pre-cooked in brine or broth. All other products are put in the same way as in all soups. The prepared dish is filled with sour cream.

Consider in detail how to prepare soup rassolnik.

First, the soured soup is cooked, the meat is cut into small pieces. Pearl barley is washed, added to boiling broth and boiled on low heat. It should be remembered that the pearl barley is brewed long enough, so it is put in the soup rassolnik first.

Potatoes are cut into cubes or straws depending on the culinary preferences, immersed in boiling soup. Carrots must be grated on medium grated, cut into small cubes, cut sour cucumbers with straws or grate on a coarse grater, while the brine that has flowed from them should not be poured.

Onions and carrots must be fried in a pan, add the cucumber with the resulting brine, bay leaf, a few peas of black pepper and stew this whole mixture for several minutes. After this, add a few spoons of tomato paste or sour cream and put out some more time.

All vegetables are added to the soup rassolnik, after which it should be cooked for another half an hour on a small fire. After all done, you can add a dish.

It should be remembered that the kidneys must first be soaked in water to eliminate a sharp unpleasant odor. At the same time, water must be changed several times during broth cooking.

Thus, adhering to the simple rules of preparation of pickle, you can get a delicious dish, rich in nutrients, vitamins and trace elements. To date, every experienced culinary expert knows how to boil a soup rassolnik so that it increases appetite and has high taste qualities. It should be noted that this dish can be used both on a vegetarian table, and prepare it for lovers of high-calorie food.

The same rassolniki can be of several kinds, for example, with kidneys, giblets of a bird, beef, lamb or pork, and even with mushrooms or fish. Such soup can be served with kulebyaks or pies.

In any case, all the recipes of this soup are simple, so it is prepared quickly, and all the ingredients necessary for its preparation are available in almost every home.